With our impending move, I need quick breakfasts to get me going at 5am when the computer time and packing begin for the day. Scones are great reheated from frozen, hence a breakfast of choice during this hectic time.
My freezer is loaded with these scones. I’m a happy girl.
The scones have such a wonderful flavor combination. You have the soft and flavorful, almost pancake-like bread portion, tart bursts of cranberries and wonderfully sweet and spicy glaze in every bite.
Perfection.
I’m kind of loving these.
A lot.
We’re kind of mixing fall and winter with the cranberry and sweet potato. A beautiful combination. They would make an incredible Thanksgiving breakfast, prepping you for a day full of delicious foods!
The thing I like and appreciate most about these scones is that they are made with greek yogurt. It’s a great baking substitute and I never go without it in my fridge for baking or snacking!
Check it out. Stonyfield went all out and made this awesome substitution chart for us!
One way to give a dish a healthy boost is by replacing a less nutritious ingredient with a similar, more nutritious one. Hello, yogurt!
Did you know that yogurt is packed with nutrients like live & active cultures, protein, calcium, vitamins D, B2 and B12, potassium and magnesium? Awesome-sauce. An added bonus is that Stonyfield offers plain organic yogurt in three fat levels (whole milk, lowfat and nonfat), as well as in a greek option (even more protein). Woot! I’m personally a fan of the non-fat plain greek yogurt. I have it as a little dessert at lunch with a few chocolate chips.
So, basically, you can’t go wrong with these scones!
Whole Wheat Sweet Potato Cranberry Scones
adapted from Chocolate & Carrots
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1 cup white whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons cane sugar
- 1/8 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into tiny pieces (1/4 inch or smaller cubes)
- 3/4-1 cup fresh cranberries
- 2 medium sweet potatoes, roasted, peeled and mashed (about 1 pound)
- 1/2 cup plain non fat greek yogurt (I used stonyfield)
- 1/2 cup milk
- (drizzle) 1 cup powdered sugar
- (drizzle) 1 teaspoon ground cinnamon
- (drizzle) 2 tablespoons milk
How-To
- Preheat oven to 425°F. Set out a baking sheet covered with a silicone baking mat or parchment paper.
- Combine flours, baking powder, sugar and salt in a bowl and mix with a knife until well blended.
- Add butter to dry ingredients and mix until butter is spread throughout.
- Add in cranberries and gently stir.
- In a separate bowl, combine the sweet potatoes, milk and yogurt.
- Gently mix in the sweet potato mixture. It will be sticky.
- Roll the dough out onto a floured surface. Sprinkle with flour and pat into an 8 inch circle and cut into eight slices with a sharp knife.
- Separate slices and place on a baking sheet.
- (Optional) Brush with milk to get rid of the flour on the top and sides.
- Bake for 15 minutes or until light brown.
- Meanwhile, stir together the drizzle ingredients and spoon over the cooled scones.
Servings: 8 scones
Note: To freeze, place drizzled scones on a baking sheet for 4 hours or until frozen completely. Place in individual labeled bags and you’ll be ready for a quick breakfast or snack!
I love using greek yogurt to make recipes healthier! Plus I have a crazy number of cranberries to use up so I’ll have to make these.
I love using Greek yogurt in my scone recipe to make them healthier! These are gorgeous!
Yum! Also, what a handy chart! It’s always nice to not have to do the conversion through lots of testing or flops!
Totally agree. A substitution chart is always nice to have. 😀
I love making my own scones, they’re such a nice breakfast treat! I love the idea of the sweet potato-cranberry flavor 🙂
Ooh, these look so delicious! Do you deliver??? 😉
I loved the idea of sweet potato and finally made these last night. I substituted 1/2 cup whole oats for
1/2 cup of the ww pastry flour and added chopped spiced almonds. They are so delicious and moist! Thank you for this recipe! 🙂
I wish I could post a photo of the gorgeous scones I made from your recipe! Beautiful AND delicious. Because my pantry didn’t have whole wheat pastry flour or yoghurt, I substituted as follows: instead of whole wheat flour I used white whole wheat, and unbleached white flour for the rest of it. And I used 2% lowfat cottage cheese in place of the yoghurt, which required a bit more milk to make the dough sufficiently moist. The icing is a bit sweet for me so I just served it on the side for folks to help themselves. So yummy and festive for the holidays. And healthy! Thanks for the recipe.
I love it!!! Thank you so much for making it and love that you modified it. 🙂